Potato Soup with Croutons

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 116kcal

Ingredients

  • 1 tbsp Butter
  • 1 tsp Extra-virgin olive oil
  • 1/2 cup Celery diced
  • 3 cloves Garlic chopped
  • 1/4 cup Red onion diced
  • 4 cups Chicken broth
  • 2 medium Potatoes peeled and diced small
  • 1/2 cup Scallions chopped, plus more for garnish

Croutons

  • 2 slices Sourdough bread cut into bite sized pieces
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Garlic powder

Instructions

  • For the croutons: Preheat the oven broiler on low. Toss the bread with oil, garlic powder, salt, and pepper. Place on a foil lined baking sheet. Toast under the broiler until crunchy and golden brown on all sides. Then remove and set aside.
  • Melt the butter with the oil in a pot on medium heat. Once hot, sauté the celery, garlic, and onion until soft.
  • Add the chicken broth, potatoes, and scallions. Season well with salt and pepper, bring to a simmer partially covered with a lid. Simmer until the potatoes are soft.
  • In a blender, pulse until the soup thickens. Blend until smooth or somewhat chunky depending on your preference. Season with salt and pepper to taste.
    (Add broth to thin out the soup if too thick)
  • Top with croutons and scallions.

Notes

Adjust the portions as needed to batch cook for use later in the week.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 971mg | Potassium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 1mg

Potato Soup with Croutons

No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 116 kcal

Ingredients
 
 

  • 1 tbsp Butter
  • 1 tsp Extra-virgin olive oil
  • 1/2 cup Celery diced
  • 3 cloves Garlic chopped
  • 1/4 cup Red onion diced
  • 4 cups Chicken broth
  • 2 medium Potatoes peeled and diced small
  • 1/2 cup Scallions chopped, plus more for garnish

Croutons

  • 2 slices Sourdough bread cut into bite sized pieces
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Garlic powder

Instructions
 

  • For the croutons: Preheat the oven broiler on low. Toss the bread with oil, garlic powder, salt, and pepper. Place on a foil lined baking sheet. Toast under the broiler until crunchy and golden brown on all sides. Then remove and set aside.
  • Melt the butter with the oil in a pot on medium heat. Once hot, sauté the celery, garlic, and onion until soft.
  • Add the chicken broth, potatoes, and scallions. Season well with salt and pepper, bring to a simmer partially covered with a lid. Simmer until the potatoes are soft.
  • In a blender, pulse until the soup thickens. Blend until smooth or somewhat chunky depending on your preference. Season with salt and pepper to taste.
    (Add broth to thin out the soup if too thick)
  • Top with croutons and scallions.

Notes

Adjust the portions as needed to batch cook for use later in the week.

Nutrition

Calories: 116kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 971mgPotassium: 310mgFiber: 1gSugar: 2gVitamin A: 274IUVitamin C: 21mgCalcium: 55mgIron: 1mg
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